Behind-the-scenes stories, pizza-making tips, community updates, and recipes straight from our kitchen in Walled Lake.
When founder Tony Marchetti first opened Green Lantern Pizza in 1994, he carried one thing from the old country: a hand-written dough recipe from his grandmother in Naples. Today, that same method — slow fermentation, a touch of local honey, and stone-ground flour — still defines every crust we make. We're pulling back the curtain on what makes it special.
Recipes
A great Margherita is all about balance: San Marzano tomatoes, fresh mozzarella, and just-picked basil. Our head chef shares the five tricks that take a home pizza from good to unforgettable.
Community
This past June, we packed up our portable ovens and headed to the Walled Lake Summer Fest — and the community showed up big. Here's a recap of the event and what we learned feeding 500 hungry neighbors.
Ingredients
From Bell Creek Farm's heirloom tomatoes to Hilltop Dairy's fresh mozzarella — every ingredient tells a local story. We sat down with three of our key suppliers to find out what makes Michigan produce special.
Catering
Whether it's a corporate lunch, birthday bash, or wedding after-party — pizza never fails to bring people together. Here are the top five reasons event planners keep calling us back.
Behind the Scenes
The alarm goes off at 6 AM. By 7:30, the dough is prepped. By 11, the oven is blazing at 700°F. Follow our kitchen crew through a full lunch-to-dinner shift and see what it really takes to serve fresh pizza every day.
Seasonal
Spring brings new flavors to our kitchen. Asparagus, morel mushrooms, spring garlic — meet the seasonal ingredients that are making their debut on our menu this year and discover which pies are worth trying right now.
